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Dairy Chemistry

Dairy Chemistry

34799286
1625 руб.
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Описание
Excerpt from Dairy Chemistry: A Practical Handbook for Dairy Chemists and Others Having Control of Dairies

There is much to be said in favour of Storch's reasoning, and other evidence may be adduced in favour of it. Butter, in which the globules are certainly more naked than in milk, can be prepared with about 85 to 86 per cent. Of fat; this is solid, because the solid fat globules are in close proximity cream, on the other hand, cannot be prepared with more than about 72 per cent. Of fat, and as this has the same consistency as butter at the same temperature, it may be assumed that the globules are in equally close proximity. This would agree with the view that each globule was surrounded by a layer, which increased the effective size. Storch himself has, however, shown that the fat in butter does not exist in the form of globules, but as a nearly homogeneous mass, containing water globules. Storch has adduced evidence, based on the property of ether to emulsify this mucoid substance, that butter-milk contains a larger amount than milk, and on this has deduced a theory that churning consists of rubbing off the membrane, with the effect that the globules coalesce. The author has proved experimentally the fact that buttermilk is richer in mucoid substance than milk by separating it with a cream separator. Storch considers this as confirmatory evidence of the presence of a membrane.

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